I'm not daft enough to think I'm the only one I'm pretty sure that I'm one of a few that are currently sharing a bed with Nigel (Slater) , he talks about this in his new book. My lovely sister bought me Nigel's new book 'The kitchen diaries' for my birthday a couple of weeks ago. It's an interesting read and full of inspiration, if you love to cook good food. Its a big book and there is lots in it, taking you through most of a year of what's been created in Nigel's kitchen. AND when you read it, its like Nigel reading you a cooks bedtime story, you know he has that sort of soothing voice on the TV? Well you can hear him when you read the book (well not really, but I can).
I like the premise behind the book that a kitchen shouldn't have too much stored food (buy fresh and create meals from fresh foods notion) and I love the way he advocates the using up of bits and pieces to make new and interesting meals. In fact, thats just how I like to cook at home, I love a good rummage in the fridge and the cupboards, and I really enjoy making meals out of what might appear to be very little.
My husband agrees that some of the best meals we have had have been created from 'bits and pieces'; and when we were watching Nigel on TV last week (there is a series on TV currently that supports this book) I was paid one of the best compliments ever when my husband said 'this reminds me of the way you cook and some of the meals we have', I welled up I was so proud to be compared to Nigel Slater!
Nigel has a recipe in 'The kitchen diaries' for a black pudding sausage roll; here is my version where I am trying to use up some of the many
2 (horseshoe) Lancashire black puddings
500g pork sausages
1 jar onion marmalade/relish/pickle (whatever chutney you can lay your hands on will probably work well here)
1 pkt fresh (butter) puff pastry
1tsp poppy seeds
1 beaten egg
flour to dust
1. Pre- heat the oven to 180C fan.
2. Roll out the puff pastry, until quite thin, I found it easer to cut it in half and work in two batches.
3. Start by taking the sausage meat out of the skins and put in a bowl. Do the same with the black pudding and crumble the black pudding into the sausage meat. Mix together (hands work best at this job).
4. Use the meat mixture to make a long sausage, by rolling in some flour. Then lay on the rolled puff pastry. Use a teaspoon to dribble the onion marmalade/chutney over the meat mixture in a line. Roll up the sausage roll and use the beaten egg on the edges prior to sealing.
5. Place the rolls on a baking sheet (or 2) and brush the tops and sides with beaten egg. Use scissors to snip along the top of the sausage rolls and then sprinkle with poppy seeds.
6. Bake in the oven for about 45 minutes.
Don't forget to check Dom's blog for more (store cupboard finds and inspirational recipes when he does his round up at the end of the month, its always a cracking read.